Pumpkin Gnocchi in Sage-Brown Butter Cream

With Candied Pecans, Sun-Dried Tomatoes, and Bleu Cheese

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

Vegetarian
A note about serious food allergies

Gnocchi are fluffy, pillowy little pasta dumplings that can be based on potatoes, ricotta, flour, cheese, or in this case, pumpkin. And tonight, we'll teach you how to make them from scratch. Our take has a few twists on classic fall flavors; the savory bite of sun-dried tomatoes and bleu cheese highlights the sweetness of pecans and nutty flavor of the sage brown butter cream.

In Your Box (serves 2)

  • 5 Sage Sprigs
  • 4 oz. Swiss Chard
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    8½ oz. Flour
  • 8½ oz. Pumpkin
  • Info
    2 fl. oz. Liquid Egg
  • Info
    0.9 oz. Butter
  • Info
    6 fl. oz. Canned Evaporated Whole Milk
  • 1 oz. Light Brown Sugar
  • Info
    1½ oz. Pecans
  • Info
    1 oz. Blue Cheese
  • Nutrition (per serving)

  • Calories
    1107
  • Carbohydrates
    139g
  • Fat
    52g
  • Protein
    29g
  • Sodium
    759mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 2 Medium Pans
  • 1 Small Non-Stick Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Bring a medium pot of generously salted water to a boil, then lower to a simmer. Thoroughly rinse produce and pat dry. Stem sage. Stem Swiss chard and coarsely chop leaves. Julienne sun-dried tomatoes (cut into thin strips).

  • Step 2 - Prepare the Gnocchi
    2

    Prepare the Gnocchi

    Reserve a quarter of the total flour to use for dusting. Combine pumpkin, egg, and remaining flour in a mixing bowl. Knead gently until dough forms, adding flour until the dough isn't sticky. Turn out onto cutting board and divide dough ball into quarters. Roll each quarter into a ½" thick "rope", using reserved dusting flour generously to keep gnocchi from sticking. Cut into 1" pieces and set gnocchi aside on a plate.

  • Step 3 - Make Brown Butter Cream
    3

    Make Brown Butter Cream

    Heat a medium pan over medium-high heat. Add the butter and cook until it begins to brown, about 2-3 minutes. Add sage leaves and evaporated milk. Reduce by half, about 3 minutes, and season with a pinch of salt and pepper.

  • Step 4 - Make Candied Pecans
    4

    Make Candied Pecans

    Spray a square of foil generously with spray and set on a plate. Heat a small non-stick pan over medium heat. Add the brown sugar and 1 Tbsp. of water. Stir to combine and melt the sugar. Add pecan pieces and stir to coat. Continue cooking until liquid thickens and coats the pecans, stirring constantly. Cook 2 minutes and turn out onto a foil-lined plate. Set aside and allow to cool (mixture will be very hot!)

  • Step 5 - Boil Gnocchi and Cook Vegetables
    5

    Boil Gnocchi and Cook Vegetables

    Add gnocchi in batches to simmering water. Cook for 1 minute until slightly firmed. Remove from water with slotted spoon to a mixing bowl and toss with 2 tsp. olive oil. In a medium pan, heat 1 tsp. of olive oil and add the Swiss chard. Cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and cook 1 more minute.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange gnocchi on a plate or in a shallow bowl. Drizzle with brown butter sage cream and top with Swiss chard-sundried tomato mixture. Top with bleu cheese crumbles and candied pecan pieces.